Every now and then even us Keto types need a sweet treat. This strawberry flavored fatbomb is the perfect little healthy snack. With only 4 Ingredients these little guys will help you hit your macros with ease. You can even make them super cute with silicone molds to fit any occasion, Since it’s so close to Valentine’s day, I, of course, picked little hearts.
My husband and I love to grab one of these out of the freezer whenever we feel the need for a sweet treat. They have a wonderful creamy strawberry flavor and none of the waxy coconut oil texture that plagues some fatbomb recipes we have tried.
All of the ingredients needed for this recipe are available in most grocery stores. Thankfully coconut oil has gained enough popularity that it is readily available. I wish some of our other Keto supplies would follow suit! In any case, on to the recipe!
Strawberry Heart Fatbomb
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- 1/2 Cup Coconut Oil (0g Carbs)
- 1/2 Cup Creamcheese (4.5g Carbs)
- 1/2 Cup chopped Strawberries (4.85g Carbs)
- 1 tsp Vanilla Extract(.5g Carbs)
Servings – will vary depending on the mold you use. I made about 30 of the little hearts which means each treat is about 0 .32g carbs. To find how many carbs your treat will be, simply add up the above values and divide by how many you make. It should come out pretty low, even if you use a larger mold.
- Soften your cream cheese slightly & measure out a half cup. Or don’t – it will just blend easier if you do. Dump into a food processor.
- Chop up your strawberries. Add them to the Food Processor.
- Measure out your coconut oil. Throw this into the processor too.
- Add the vanilla extract and blend until smooth.
- Scoop into your mold. If you don’t have a mold I have made these using muffin cups on a muffin tray. Paper tends to stick however so I suggest the aluminum versions or my personal favorite Silicone muffin cups. If you are using a mold you might have to work a bit to get the mixture pushed down well as its quite thick.
- Place the molds in the freezer for a couple of hours. if you check and they are still kind of mushy let them freeze a bit longer. I suggest storing these in the freezer. I normally put mine in a Tupperware container but freezer bags would probably work just as well. They go soft if stored in the fridge.
Love this recipe! I know I will have to try it out!